Gluten-Free Recipes: No-Cook Lunches

As a student eating gluten-free, don’t fall into the trap of grabbing a bag of chips or swinging through the drive-through when you’re short on time. When you hear no-cook lunch, you may instantly think peanut butter and jelly sandwich or some equally ordinary option.

And sure, you can have one of those using sliced gluten-free bread, but the following recipes may just make you rethink how simple and delicious no-cook options can be.

Tuna in a Tomato Cup

Prep time: 5 minutes

Yield: 1 serving

1 medium ripe tomato

1 teaspoon Dijon mustard

2 tablespoons Greek yogurt or mayonnaise

1 teaspoon lemon juice

Dash of garlic salt

Dash of black pepper

3-ounce can tuna in water, drained

1/4 cup peeled and diced cucumber

1/4 cup chopped avocado

Slice off the top of the tomato. Hollow out the tomato to make a cup.

Stir together the mustard, yogurt, lemon juice, garlic salt, and pepper in a small bowl. Add the tuna, cucumber, and avocado and mix well.